Description
A comforting and nutritious soup that combines the sweetness of carrots with the creaminess of coconut milk, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups carrots, chopped
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Add chopped carrots and stir well. Cook for about 5 minutes, then pour in coconut milk and vegetable broth. Bring to a boil, then simmer for 20 minutes or until carrots are tender.
- Blend the soup until smooth using an immersion blender or regular blender in batches. Return to pot, season with salt and pepper to taste, and serve hot, garnished with cilantro if desired.
Notes
For extra flavor, roast the carrots before adding them to the soup. For a vegan version, ensure your vegetable broth is plant-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg